Junior Sous Chef

About the role

The Junior Sous Chef will play an essential role in the culinary team, assisting the Executive Sous Chef and Executive Chef in maintaining high standards of food quality, safety, and kitchen operations. The position involves supervising kitchen staff, participating in menu planning, and ensuring a smooth workflow throughout service.

Key responsibilities

• Assist the Sous Chef and Executive Chef in managing daily kitchen operations.
• Prepare and execute menu items according to standardized recipes and techniques.
• Supervise, train, and guide kitchen staff while maintaining hygiene and safety standards.
• Conduct regular quality checks on food preparation and presentation.
• Support inventory management, portion control, cost control, and waste reduction.
• Coordinate kitchen operations during service to ensure timely food delivery.
• Communicate effectively with the front‑of‑house team to maintain efficient service.
• Ensure compliance with food safety, sanitation, and health regulations.

Required profile

• Previous experience as a Chef de Partie or in a similar role.
• Formal culinary training or education from a recognized institute.
• Food safety certification may be required.
• Strong leadership, teamwork, and staff management abilities.
• Ability to work efficiently in a fast‑paced environment and willingness to relocate to Beruwala.

Required skills

• Food safety certification
• Culinary techniques and food preparation
• Inventory control and portion control
• Cost control and waste reduction